Howdy, y’all! It’s Austin here from Beyond The Bayou Blog. Today we’re making something extra special – authentic Italian Gelato.
Now, I know gelato can seem a bit fancy and high-brow. But let me tell you, once you get a taste of the real deal stuff, it’ll totally ruin you for that freezer-burned pint of ice cream. Gelato is in a league of its own when it comes to rich, creamy, melt-in-your-mouth texture.
It wasn’t until my cousin Vinny took me to his favorite gelato joint in Little Italy that I had my mind-blowing first bite. The intense flavors, and the luxurious mouthfeel – I was an instant addict! As soon as I got home, I knew I had to learn how to make it myself.
Well, after many (many!) experimental batches, I can definitely say I cracked the gelato code with this recipe. Following the traditional Italian methods gives you that signature dense, elastic texture that coats your tongue in frozen bliss.
Trust me, one lick of this heavenly gelato will make you never want to go back to regular ice cream again. Whether you’re a die-hard gelato fan or just looking to treat yourself, this recipe is an absolute must-try!
Gelato Recipe
Equipment
- Medium Saucepan
- Large Bowl
- Whisk
- Wooden Spoon
- Sieve or fine strainer
- Ice Cream Maker
- Sealed container
Ingredients
- 2 cups milk
- 1 cup heavy cream
- 4 egg yolks
- ½ cup sugar
Instructions
- Warm milk and cream in a medium saucepan until foam forms around the edges. Remove from heat.
- In a large bowl, beat egg yolks and sugar until frothy.
- Gradually whisk the warm milk into the egg yolk mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
- Strain the mixture through a sieve into a bowl. Cover and chill for several hours or overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- Transfer the gelato to a sealed container and freeze until firm. If too firm, soften in the refrigerator before serving.
Nutrition
Tips You Must Be Mindful For!
- Temperature: Ensure the gelato mix is thoroughly chilled before churning to achieve a smooth texture.
- Less Air Infusion: Authentic Italian gelato has less air compared to American ice cream. Churn the gelato mixture at a slow to medium speed to get the desired creamy and thick texture.
- Sugar: Sugar in the recipe not only adds sweetness but also affects the consistency. Too little sugar makes the gelato frosty, while too much makes it overly soft.
- Serving Temperature: Gelato tastes best when it is slightly warmer than ice cream, making it softer and enhancing its flavor. If it’s too hard to scoop directly from the freezer, let it rest for a few minutes.
What to Serve with Gelato?
